Food and Foto

Duel des Chefs 3e édition

2011-11-28T17:25:00.000-08:00

Nous avons participé à la 3^e édition du Duel des chefs. Des équipes d'adversaires devaient élaborer un plat à partir d'une liste d’ingrédients imposés ainsi que le thème de l’automne. Chaque participant devait apporter également un vin d'accompagnement (ou autre élixir alcoolisé) pour leur plat d'une valeur maximale de 25 $ (1 seule bouteille, 750 ml). À chaque service, les équipes d'adversaires servaient leur plat et leur vin d'accompagnement. Après chaque service, les convives notaient, de manière anonyme, l'accord mets-alcool ainsi que le plat sur les critères suivants:

• L'originalité de la présentation

• La qualité technique

• Le goût

• L’accord mets-vin

• Le respect des règles du duel

1) Le thème de l’automne est respecté

2) Les 3 ingrédients sont combinés dans le même plat

3) Les 3 ingrédients sont « mangeables »

• Le vin d’accompagnement coûte 25$ et moins

• Points bonus : Les 3 ingrédients imposés sont « mangeables » dans une seule et même bouchée !

L’apéro

Ingrédients imposés : Câpre, Betterave, Champignon

Adversaire 1 : Verrine avec purée de betteraves, champignons portobello, crème, saumon fumé et câpres

Vin d'accompagnement : Domaine des Fines Caillottes Pouilly-Fumé 2010

Adversaire 2 : Baluchons aux betteraves, champignons et câpres

Vin d'accompagnement : Smirnoff – Grand Cosmopolitan

Gagnant : Baluchons aux betteraves, champignons et câpres

L’entrée

Ingrédients imposés : Melon, Basilic, Poireau

Adversaire 1 : Samosa au melon, basilic et poireau et fruits de mer

Vin d'accompagnement : Chardonnay EXP Californie 2010

Adversaire 2 : Cromesquis de foie gras avec tartare de canard, poireaux servi sur un lit de spaghetti de melon

Vin d'accompagnement : L'Effraie Domaine Bellivière Coteaux du Loir 2009

Gagnant : Cromesquis de foie gras avec tartare de canard, poireaux servi sur un lit de spaghetti de melon

Plat principal

Ingrédients imposés : Patate douce, Maïs, Lentille

Adversaire 1 : Burger aux lentilles et olives Kalamata sur pain de patates douce avec salsa de maïs servi avec frites de patates douces

Vin d'accompagnement : Syrah Syrocco Zenata Alain Graillot 2008

Adversaire 2 : Joue de veau dans une sauce porto et vin rouge avec gratiné de patates douce, maïs et lentilles

Vin d'accompagnement : Chablis premier cru Vaulignot Louis Moreau 2009

Gagnant : Burger aux lentilles et olives Kalamata sur pain de patates douce avec salsa de maïs et frites de patates douces frites

Service du fromage

Ingrédients imposés : Châtaigne (marron), Raisin, Miel

Adversaire 1 : Feuilleté au fromage cendré servi avec raisins et croquette à la châtaigne et fromage de chèvre nappé de miel de châtaigne

Vin d'accompagnement : Vidal-Fleury Crozes-Hermitage 2007

Adversaire 2 : Pain à la châtaigne, accompagné de 3 fromages servi sur lit de gelée au raisin

Liqueur d'accompagnement : Frangelico

Gagnant : Pain à lachâtaigne, accompagné de 3 fromages servi sur lit de gelée au raisin

Dessert

Ingrédients imposés : Safran, Pomme, Datte

Adversaire 1 : Trio de clafoutis, truffe et macaron à la pomme, dattes et safran

Vin d'accompagnement : Du Minot Doré

Adversaire 2 : Pomme recouverte de chocolat et safran avec dattes et crème glacée saupoudré de copeaux de chocolat

Vin d'accompagnement : Cuvée du Diable - vin de miel liquoreux

Gagnant : Trio de clafoutis, truffe et macaron à la pomme, dattes et safran

LE GRAND GAGNANT DE LA SOIRÉE:

CATÉGORIE: DESSERT: Trio de clafouti, truffe et macaron à la pomme, dattes et safran

Vin d'accompagnement : Du Minot Doré

Tous les plats étaient délicieux et nous souhaitons remercier les hôtes ainsi que tous les participants pour une super belle soirée!

Red Ravioli with Sage Squash Sauce

2011-11-20T17:52:00.000-08:00

INVITÉS SPÉCIAUX : LES MATANTES DE BROMONT

2011-08-21T17:26:00.000-07:00

Saumon fumé, œuf, salade de fromage à la crème et d’herbes garni d’oignons marinés

Nous avons été gâtés avec un petit-déjeuner fait par les matantes de Bromont. Quel délice! Un œuf miroir servi sur saumon fumé garni d’une quenelle de fromage à la crème aux fines herbes (qui proviennent de leur jardin bien sûr), de l’aneth haché ainsi que des oignons marinés. Le tout était servi avec des fruits frais et des craquelins « Mary’s Gone Crackers » (excellente découverte).

Merci beaucoup encore Joyce et Claire pour ce repas incroyable!

Crab and peach stuffed tomatoes

2011-07-25T17:20:00.000-07:00

When it's too hot outside, you don't feel like cooking anything. This meal is perfect for those types of days. We mixed 2 cans of crab meat, 1 peach, 3 small peeled cucumbers, 1 chopped pickle, 1 thinly sliced green onion,1/4 cup of chipotle mayonnaise and capres. We cut a tomato in two, removed the pulp and added to the mixture. We then took the mixture and stuffed tomatoes with it.

You can add any flavour to the mayonnaise to spice things up.

Zucchini Orzo with Chicken Meatballs, Ricotta and Honey Stuffed Zucchini Blossoms

2011-07-21T18:02:00.000-07:00

We started receiving vegetable baskets again. Fresh vegetables taste so much better than the ones sold at the local grocery store. It's great to know that they were probably picked this morning.

Zucchini blossoms are usually deep fried but we decided to stuff them with a mixture of ricotta and honey and lightly grill them in a pan. They were the perfect side dish to accompany the zucchini orzo and chicken meatballs.

Our basket also included fresh lemon basil and garlic that we added to mix.

Maple Carrot Cake with Maple Butter Icing

2011-07-16T18:14:00.000-07:00

This is a recipe we found in the Spring 2011 edition of Food and Drink Magazine from the LCBO. Instead of making a traditional chocolate birthday cake, we decided to do something different. This cake has four layers of rich maple butter icing in between each layer of moist carrot cake with a hint of nutmeg. We garnished it with maple cookies and maple flakes. It was a huge success.

Le Duel des chefs 2ème édition

2011-03-06T18:26:00.000-08:00

Nous avons eu la chance de participer à un duel des chefs. La première édition de cette compétition avait eu lieul’an dernier et c’est avec plaisir et enthousiaste que nous avons accepté l’invitation pour Le Duel des chefs 2e édition.

Des équipes d'adversaires devaient élaborer un plat à partir d'une liste d’ingrédients imposés. Chaque participant devait apporter également un vin d'accompagnement (ou autre élixir alcoolisé) pour leur plat d'une valeur maximale de 15 $ (1 seule bouteille, 750 ml). À chaque service, les équipes d'adversaires servaient leur plat et leur vin d'accompagnement. Après chaque service, les convives notaient, de manière anonyme, l'accord mets-alcool ainsi que le plat sur les critères suivants:

• l'originalité de sa présentation
• qualité technique
• goût
• l’accord du plat avec le vin

Les trois ingrédients imposés pour chaque service devaient être intégrés obligatoirement, mais non exclusivement dans le plat. Les ingrédients imposés devaient impérativement se retrouver combinés dans le même plat. Ils ne pouvaient être uniquement utilisés comme accessoires de décoration ou être servis seulement en tant que boisson d’accompagnement (ex. : verre de rhum, crème de menthe).

L’apéro

Ingrédients imposés : Aneth, Gingembre, Saumon

Adversaire 1 : verrine avec saumon fumé et tartare de saumon servi sur lit de guacamole avec gingembre et surprise du chef (flocons de maïs)

Vin d'accompagnement : Chardonnay Glen Carlou Paarl 2009

Adversaire 2 : verrine duo de mousse saumon et aneth et mousse gingembre accompagnée de son tartare de saumon

Vin d'accompagnement : Gros Manseng/Sauvignon Brumont vin pays des Côtes de Gascogne 2010

Gagnant : verrine duo de mousse saumon et aneth et mousse gingembre accompagnée de son tartare de saumon

L’entrée

Ingrédients imposés : Ananas, Pomelos, Rhum

Adversaire 1 : côtelettes de bœuf braisées en sauce mole mexicaine servies sur polenta au fromage nappées de caviar d’ananas, rhum et pomelos
Vin d'accompagnement : Bulle No 1 La Face Cachée de la Pomme cidre mousseux

Adversaire 2 : rouleau de flétan au centre de thon rouge servi sur ananas grillé en sauce au rhum accompagné de filo au sésame et quenelle de pomelos

Vin d'accompagnement : Sauvignon blanc Domaine Guy Allion Touraine 2009

Gagnant : côtelettes de bœuf braisées en sauce mole mexicaine servies sur polenta au fromage nappées de caviar d’ananas, rhum et pomelos

Plat principal

Ingrédients imposés : Sirop d’érable, Rhubarbe, Manioc

Adversaire 1 : crêpe de farine de manioc farcie de canard servi avec chutney de rhubarbe et sirop d’érable accompagnée de mini mesclun fleurs et vinaigrette rhubarbe-sirop d’érable
Vin d'accompagnement : Château Ksara Réserve du Couvent vallée du Bekaa 2008

Adversaire 2 : saumon laqué au sirop d’érable sur lit de pousses de tournesol et vinaigrette de rhubarbe accompagné d’asperges et manioc, carottes et pommes de terres bleus tournés

Vin d'accompagnement : Sauvignon blanc Dom. Tariquet vin de pays Côtes de Gascogne 2009

Gagnant : crêpe de farine de manioc farcie de canard servi avec chutney de rhubarbe et sirop d’érable accompagnée de mini mesclun fleurs et vinaigrette rhubarbe-sirop d’érable

Service du fromage

Ingrédients imposés : Artichaut, Cacahuète, Yaourt

Adversaire 1 : Feuilles d’artichaut avec sauce au yaourt accompagnés de fromage de chèvre, cacahuète et pommes Granny Smith servi sur chapon de Gascogne
Vin d'accompagnement : disponible bientôt

Adversaire 2 : Crostini tartiné de sauce au yaourt et artichaut gratiné au parmesan accompagné de fromage Saint André saupoudré de cacahuètes servi avec raisins

Vin d'accompagnement Gamay Domaine de La Charmoise Touraine 2009

Gagnant : Feuilles d’artichaut avec sauce au yaourt accompagnées de fromage de chèvre, cacahuète et pommes Granny Smith servi sur chapon de Gascogne

Dessert

Ingrédients imposés : Salsifi, Bok choy, Menthe

Adversaire 1 : Crumble revisité au bok choy : purée de bok choy avec menthe couverte de crème fraiche et pâte sableuse servi avec tartelette de poire et salsifi
Vin d'accompagnement : Neige Première cidre de glace Face Cachée de la Pomme 2009

Adversaire 2 : Omelette norvégienne réinventée: biscuits moelleux de salsifis, yogourt glacé au bokchoy, yogourt glacé à la menthe, meringue, coulis de salsifis infusé au thé à la menthe.

Vin d'accompagnement : Vecchioflorio Florio Marsala superiore sec 2007

Gagnant : Crumble revisité au bok choy : purée de bok choy avec menthe couverte de crème fraiche et pâte sableuse servi avec tartelette de poire et salsifi

LE GRAND GAGNANT DE LA SOIRÉE:

CATÉGORIE: DESSERT: Crumble revisité au bok choy : purée de bok choy avec menthe couverte de crème fraiche et pâte sableuse servi avec tartelette de poire et salsifi

Vin d'accompagnement : Neige Première cidre de glace Face Cachée de la Pomme 2009

Tous les plats étaient impressionnants et délicieux. Nous nous sommes beaucoup amusés et voulons remercier tous les participants ainsi que les hôtes pour une excellente soirée.

Deer Roast with Chutney and Breaded Yucca Wedges

2011-02-06T10:45:00.000-08:00

Whoopi Pies made with homemade marshmallows

2011-01-30T13:21:00.000-08:00

Marshmallows are one of those things people rarely make it at home. Most people aren't really sure what is in them. We decided to make our own. We found a recipe on a blog called "Ezra Pound Cake" which can be found at the following link: : http://www.ezrapoundcake.com/archives/5002#more-5002

To make the whoopi pies, we used nutmeg butter cookies to make small marshmallow sandwiches. You can use any type of cookies you want. The next thing we will try to make using the marshmallows is s’mores.

Chinese Hot Pot

2011-01-30T13:03:00.000-08:00

This is a different version of the "fondue" we usually have. It is actually the true way to make "Chinese fondue". Instead of the long metal forks and cooking various vegetables and meats in a pot heated by a flame, we put in all the ingredients in the broth in the hot pot. The electric pot is made of Teflon and can also be used as a grill (separate attachment). Once the ingredients were cooked enough, we removed them from the pot using either chop sticks or small metal baskets.

The broth can be made with any ingredients you wish. We made this one with a Teriyaki flavoured broth. The ingredients we cooked in the broth were: scallops, chicken (prepared like traditional fondue meat), tofu, broccoli, cauliflower, peppers and zucchini.

The pot was a gift from a family member who had it delivered to us from Vancouver. The selection of Asian products is much wider there than here in Montreal.

Greek Feast - Calamari, Eggplant Salad, Braised Veal and Baklava

2011-01-30T12:51:00.000-08:00

One of our friends suggested we cook a meal composed of Greek dishes. We went to Marché Jean-Talon and picked up all the ingredients we needed. Our plan was to make stuffed vine leaves (which we did not make but will make another time), pan fried calamari, braised veal, eggplant salad and baklava. We spent the entire afternoon cooking and the results were well worth the time.

First we cleaned the calamari and cut them into 2 lengthwise. Then we cut diagonal lines into them to them (looked like grill marks on a steak) and fried them in a teflon pan. We sprinkled salt, pepper and lemon juice on them. Instead of frying them in batter like they usually do in restaurants, we wanted to keep the true flavour of the calamari. When cooking fresh seafood, it is best to keep it simple (as our friend from Gaspé would say).

We cooked a whole eggplant in the oven on a cookie sheet for an hour. Then we pealed it, cut it into small cubes, mixed it with chopped fresh tomato, olive oil, minced parsley, dries oregano, grated onion and wine vinegar. It was served cold and accompanied the braised veal as the main dish.

We browned the veal shoulder and added to it a sauce made of onions, garlic, wine vinegar,1 cup of red wine, 1 can of diced tomatoes, dried oregano and 1 cup of pitted kalamata olives. We wrapped the veal with the sauce in tin foil (make sure it is well sealed to keep all the liquid in) and put in a Dutch oven. It cooked for 2 and a half hours.

For dessert we made baklava. The picture does not show all the layers it was composed of. We used 28 phyllo pastry sheets, a mixture made of pistachios, almonds, sugar, 70% chocolate and figs soaked in brown rum. Each layer was brushed with clarified butter and on layer 9 and 18 we sprinkled some of the mixture. It cooked at 450 degrees for 1 hour. You really need to be 2 people to make this and work fast. The phyllo sheets dry up very quickly.

We had a side dish: Greek pitas with locally made feta cheese made with herbs and olive oil.

Having a theme is a challenge but it can also make it easier to choose the individual dishes that compose the meal. We will definitely try this again but with another theme.

General Tao Chicken Wings with Pure Deliciousness for Dessert

2010-11-25T19:28:00.000-08:00

Marinated Pepper Steak with Green Bean Bouquet

2010-11-22T17:40:00.001-08:00

Turkey and Mushrooms on Pumpkin Purée with Cranberry Sauce Smear

2010-11-22T17:39:00.000-08:00

Chicken Kiev with Beet Fennel Quinoa Salad, Asparagus and Squash Coulis

2010-11-10T15:59:00.001-08:00

Moules Frites

2010-11-10T15:58:00.001-08:00

Thanksgiving 2010

2010-10-12T09:49:00.001-07:00

Roasted Eggplant Marinara on Spaghetti Squash with Green Pumpkin Cubes

2010-10-03T14:06:00.000-07:00

Tomato, Goat Cheese and Olive Amuse-Bouche

2010-10-03T14:02:00.000-07:00

Chickpea Flour Crepes stuffed with Swiss Chard

2010-09-16T18:18:00.000-07:00

Tilapia Provencal with Lemon Basil, Beet and Fennel Salad

2010-09-16T18:17:00.000-07:00

Second CSA Basket

2010-08-17T17:43:00.000-07:00

First CSA Vegetable Basket

2010-08-10T17:20:00.000-07:00

Lamb Chops with Lemony Rice and Vegetables

2010-08-10T17:19:00.000-07:00

We made lamb chops for the first time. The lamb was marinated in fresh oregano, lemon juice, lemon zest and white wine. Once you use fresh oregano, you can never go back to the dried up stuff. The lamb had a stronger taste than beef or pork and went perfectly with the marinade. The oregano and lemon taste really came out.

It was served with a rice, sweet potato, oregano and lemon salad.

Roasted Trout with Ground Cherries

2010-08-06T04:47:00.000-07:00

We were visiting family in Bromont and they gave us ground cherries that they grow in their garden. Not only does it make any dish look fancier but it also adds a subtle sweetness. It goes perfectly with trout. You could make a puré or salsa with the cherries, they taste great. Many people are afraid of them or think they will taste bitter.

We served the trout with a cucumber, tomato and feta salad. We also added baby carrots coated in a balsamic glaze. Simple and delicious.

Wine and Food Pairing at JanFest 2010

2010-07-19T17:59:00.000-07:00

Last weekend we were invited to a wine and food pairing. Different courses were assigned to teams of 2 or 3 people and a suggestion was made on the type of wine that would best go with the course. The dishes served were all excellent. We were assigned dessert and we prepared it with one of our friends who was on our team.

Here are the courses that were served.

Course #1

Roquefort stuffed dates, prosciutto wrapped melon, pâté served on French baguette. It was accompanied by a glass of Reynac Pineau des Charentes (France) which is a fortified wine (mistelle or vin de liqueur), made from a blend of lightly-fermented grape must and Cognac eau-de-vie

Course #2

3 choices of salads:
couscous with peppers, tomatoes, parsley, olives to name just a few of the ingredients

2 different spinach salads with caramelized onions, eggplants, mushrooms, feta, peppers, mandarins, dried cranberries and much more.

These were served with 3 different rosés: Jackson-Triggs Proprietors' Unity rosé (Canada), Mateus (Portugal) and a Casal Mendes (Portugal).

Course #3

Homemade tortilla chips and chicken quesadillas served with a salsa verde and guacamole. It was accompanied by a Riesling Réserve Willm Alsace 2009 (France).

Course #4

Lamb mini burgers with fresh herbs and goat cheese and beef mini burgers with cheddar and prosciutto on mini pitas. A Bourgogne Pinot noir Réserve Chèvre noire Boisseaux-Estivan 2008 (France), the only red wine served throughout the evening, went perfectly with this meal.

Course #5

A cheese platter served with nut bread and French baguette. The 4 cheeses served were Le Douanier which features a horizontal stripe in the middle known as the "morbier." Originally, this mark was left by ashes from the fireplace that served to protect the cheese before the curd was added from the next batch. Today, the stripe is made from vegetable ash and included for decorative purposes. The other cheeses included raclette cheese, a vacherin and a goat brie. These were paired with 2 white wines:

A Gewurztraminer Hugel Alsace 2008 (France) and a Les Baronnes Sancerre 2008 (France).

Course #6

Peach fool with chocolate truffle and dulce de leche cookie. The fool is composed of 2 layers of whipped cream mixed with meringue chips and a layer of peach jam in the middle. Dulce de leche is the most common name for milk caramel in Spanish. The dessert wine was a Château des Charmes Late Harvest Riesling Niagara-on-the-Lake 2007 (Canada).

The truffle recipe can be found at the following link:

http://foodpluspolitics.com/2008/12/11/quick-two-ingredient-truffles/

Thai Cod Burger

2010-06-24T16:58:00.000-07:00

Burgers are great but fish burgers are even better. We mixed cod, garlic, basil, shredded coconut, fish sauce, hoisin sauce and chilli flakes in the food processor. You can add an egg but it is not necessary. You could use any type of fish as long as it is a fairly thick fish.

The dressing sauce was made by mixing hoisin sauce and ketchup. We topped the burgers with mango, tomatoes and escarole. A very nice alternative to ground beef.

Salade Lyonnaise

2010-06-24T16:55:00.000-07:00

Trying new salads is great in the summertime when it's just too hot to cook anything in the oven. This was the first time we made a Lyonnaise salad. We recently made Nicoise salad and this is a lighter version.

We chopped up and cooked bacon and onions in a bit of olive oil and Dijon mustard on low heat for about 20 minutes. We topped the bed of escarole with the mixture bacon and onions and then added a poached egg.

Again, this is a healthy option for a salad, as long as you don't add too much bacon. There are about 100 calories per bacon slice, unfortunately.

Shrimp Soba

2010-06-12T09:06:00.001-07:00

Soba noodles are slightly healthier than wheat pasta. They also have much more flavour. We try to use this type of pasta or we make our own.

We cooked the shrimp with the shells because we think it adds flavour. We stir fried the shrimp with vegetables and sprinkled sesame seeds. Very simple and healthy.

Beets Napoleon

2010-06-12T09:05:00.000-07:00

This recipe is very simple but messy. We roasted the beets for an hour and removed the skin.When removing the skin from beets, you should wear gloves. The red stains on your hands could make you look suspicious.

We sliced the beets and added layers of a mixture made from goat cheese and cottage cheese.

We never thought we would like beets since the only ones we ever had before were the marinated ones. Now they have become a staple item and we use them to sweeten many salads.

Lobster Risotto Arancini

2010-06-12T09:04:00.000-07:00

Lemony Lobster Asparagus Risotto

2010-05-16T09:35:00.000-07:00

We adapted a recipe we found on Epicurious called Lemony Risotto with Asparagus and Shrimp. We decided to use lobster instead of shrimp because it is really in season at the moment.

The risotto is not difficult to make, it just requires a lot of attention. You have to stir it the entire time adding the liquid slowly.

We added the smaller pieces of lobster in the risotto and served the larger pieces on the side. This dish was incredible.

Pork Chops with Sesame Ginger Carrots

2010-05-10T17:55:00.001-07:00

Mother's Day Dessert: Orange Chocolate Pie

2010-05-09T18:18:00.000-07:00

This recipe has become a favourite. It is fairly simple to make and everyone who has tried it has loved it so far. Not the healthiest of desserts but definitely the tastiest.

The graham crust was made using graham crust mixture (2 cups), 6 tablespoons of butter and 1/3 cup of marmalade. We lined the bottom of a spring form pan with the mixture and baked the crust for 15 minutes. As it was cooling we made the chocolate mixture in a saucepan by heating 2/3 cups of whipping cream and once it was simmering we added 6 ounces of bittersweet chocolate, 2 tablespoons of Grand Marnier and 1 table spoon of orange zest. Once the ingredients have properly mixed together, we poured it onto the crust and refrigerated it overnight. We served it with whipping cream and orange zest. We now use a lot of orange and lemon zest in many of our recipes. It adds so much flavour.

Mother's Day Main Course: Prosciutto Wrapped Cod with Twice Baked Potatoes

2010-05-09T18:17:00.001-07:00

This fish recipe was taken from the New York Times website in a column by Mark Bittman. ttp://www.nytimes.com/2008/11/05/dining/051mrex.html

We made a pesto with basil, olive oil and almonds and spread it on the pieces of cod which we then wrapped in prosciutto and cooked the pieces in a pan. We then baked in the oven for 10 minutes just before serving.

It was served on a bed of asparagus accompanied by twice-baked potatoes (recipe from "The Kitchn" website, http://www.thekitchn.com/thekitchn/recipes. These potatoes are a lot of work but can be prepared in advance. We used Russet potatoes and baked them in a roasting pan covered in tin foil for about 1 hour and a half. Once they were cooked we cut them in 2 and scooped out the flesh and mashed it up with sour cream and cooked onions. We then refilled the potato halves with the mixture and sprinkled on some cheese before baking them in the oven for 20 minutes just before serving them. These were done in 2 steps. The night before we baked the potatoes and scooped them out and the following day we mixed in the sour cream and onions and baked them before serving.

http://www.thekitchn.com/thekitchn/main-dish/makeahead-recipe-twice-baked-potatoes-099738

Mother's Day Appetizer: Zucchini Fritters on Lemon Mustard Coleslaw

2010-05-09T18:16:00.000-07:00

These fritters were not actually deep fried but baked. The mix was made of shredded zucchini, cheddar cheese, green onions and an egg white to make the mixture stick together when baking. Patties were made of the mixture were baked in the oven for about 25 minutes.

We served it over a mix of cole slaw, Dijon mustard, mayonnaise and lemon zest and juice.

Sunday Brunch

2010-05-02T11:12:00.000-07:00

Brunch is a really fun meal that allows you to be really creative. It can be more of a breakfast or lunch, the possibilities are endless.

We went traditional and served roasted potatoes, poached eggs served in cups of ham with fruit salad. We served it with homemade popovers fresh out of the oven.

Sweet and Sour Shrimp

2010-04-26T19:04:00.000-07:00

This recipe always shocks people when they find out what ingredients are used to make it. The shrimp can be replaced by meatballs, chicken, tofu or anything you like.

First you mix 1 cup of ginger ale and 1 cup of ketchup...that's right...you read correctly, ginger ale and ketchup. You bring it to a boil, let simmer for 20 minutes and add your vegetables that take longer to cook like cauliflower or carrots. If you are using meatballs, add them early enough to allow time to cook. If you use shrimp, only add them towards the end as to not over cook them. We served it over rice.

We always wait until after the meal to tell people what the sauce is made with. So far everyone has loved this recipe. It's actually fun to see people’s reaction to this meal.

Apple Pork Roast

2010-04-25T19:04:00.000-07:00

When making roasts we often stuff them with fruit to add a nice contrasting flavour. In this case we made a pork roast stuffed with apples. The apples in the centre were still in one piece but the apples closer to the edges turned into delicious apple sauce. We served the roast with sliced apples the were pan roasted with some of the leftover bbq sauce from the ribs we made last week. We then deglazed the pan with orange juice to make sauce that we served on the roast.

The roast cooked in a 375 degree oven for about 1 1/2 hours. You can use any fruit like grapes, pears, peaches etc. It adds wonderful flavour to any type of roast.

Delicious Baby Back Ribs

2010-04-21T18:48:00.001-07:00

Lately we have been trying different rib recipes. There are so many ways to cook ribs. This time we baked them in a 300 degree oven for 3 1/2 hours in a covered roasting pan. We got the recipe from Michael Smith on the Food Network.

We covered them in a sauce made with:

156 mililitre cans tomato paste
1 cup orange juice
1 cup brown sugar
1/4 cup Dijon mustard
1/2 cup cider vinegar
1/4 cup Worcestershire sauce
1/4 cup soy sauce
1/4 cup chilli powder

The recipe says to bake them for 21/2 hours but cooking them a little longer makes them even more tender. We kept the leftover sauce and used some of it in the next recipe on this blog when we pan roasted apples.

We served the ribs with mashed sweet potatoes mixed with spinach.

Fish Taco

2010-04-21T18:47:00.001-07:00

Instead of using ground beef or tofu, we used fish to make our tacos. Tilapia, sole and haddock are great types of fish to use for this recipe. They are thick white fish that flake off in big enough pieces when cooked for a long time in a sauce. It is best to dry the pieces of fish before using a paper towel.

We never buy taco seasoning, we always make our own. We mix about a teaspoon of the following spices: cumin, chilli powder, paprika, onion salt, salt, garlic powder and cornstarch.

As for the toppings, we added cottage cheese and a mango, pepper and cilantro salsa that we made just before serving.

It's a nice alternative to ground beef or chicken and it is a great way for people who don't like the taste of fish to be able to enjoy it. Personally we love fish but we know not everyone does.

Shrimp and Basil Salad

2010-04-21T18:46:00.000-07:00

The shrimp was butterflied and cooked with basil and orange zest. We added asparagus and caramelized onions. You can use any kind of shrimp but tiger shrimp are our favourite. We buy them fresh and cook them with the shell on to keep all the flavour in. It is more work to eat them but definitely worth it.

We served it with a strawberry and coleslaw salad as well as orange slices sprinkled with a little cinnamon. Adding wafu to cole slaw is a change from mayo and adds that great sesame oil taste. The orange slices with cinnamon are always a huge hit. It's so simple to make.

This is a very simple dish and you can substitute the basil with any herb.

Braised Maple Mustard Chicken

2010-03-23T17:37:00.000-07:00

Using maple syrup instead of honey was a great idea. We first browned the chicken in canola oil and butter. Then we added maple syrup, dijon mustard, chicken stock, garlic and soya sauce. It cooked in a dutch oven for about 1 hour at 400°.

The dutch oven is one of of our favourite ways to cook meat. It makes the meat extremely tender. This recipe was very easy to make and if you don't add a lot of maple syrup like we did, because we love it so much, it can also be very healthy.

Swiss, Cheddar and Goat Cheese Fondue

2010-03-21T18:59:00.000-07:00

Tonight we made cheese fondue using Swiss, cheddar and goat cheese. The cheese was chopped into cubes and lightly coated it with corn starch to make sure it thickens when it melts. We boiled a cup of white wine and added the cubes of cheese as well as a tablespoon of Kirsch.

Instead of just dipping bread we chopped up tomatoes, broccoli, mushrooms, carrots, red peppers and pears. We also had an assortment of crackers which go great with cheese.

This was really delicious and you could use any kind of cheese to make it. We will definitely try this recipe again.

Shepherd's Pie

2010-03-15T18:14:00.000-07:00

Old school Shepherd's Pie made with ground beef, corn and mashed potatoes. Mixed in the meat was onions, mushrooms and a few spices (Montreal steak, paprika and cumin). The mashed potatoes were made with one sweet potato mixed with regular potatoes. We also added fresh rosemary since we had it on hand.

The lines were made by dragging a fork in concentric circles and then putting the whole thing under the broiler for a few minutes.

Heinz ketchup was mandatory.

Beet Soup with Red Curry Orange Shrimp Salad

2010-03-08T18:43:00.000-08:00

Beet soup is messy but easy to make. First you boil the beets and the carrots in chicken stock with ginger for about 1 hour. Then you blend them until the liquid id smooth. A food processor is the best way but a hand blender is just as good. We served it with a dollop of plain yogurt. This soup is very delicious and hearty. Beets are low in calories which makes this a very healthy choice.

To make salad more interesting we used spinach, strawberries, radish and black olives. We added sautéed shrimp that were cooked in orange juice and red curry. Shrimp cooked with the shell on has a more intense flavour than peeled shrimp. This salad was improvised using what we had in the fridge. Like we have said before, we never make the same salad twice.

Homemade Ravioli

2010-03-07T17:35:00.000-08:00

Making our own pasta is something we discovered a few weeks ago. Once you start making your own, store bought will never taste the same. We used semolina and eggs to make the dough which makes it a lot easier to handle than if you use regular flour. It also has about 1/3 of the calories as regular flour.

We stuffed the raviolis with a mixture made from pork, sautéed mushrooms, spinach and a splash or port. Cooking time is only 30 seconds because the pasta is fresh.

The sauce was made using 3 tomatoes, 1 can of tomato paste, garlic, oregano, rosemary, pepper and a splash of port. We mixed all of the above mentioned ingredients and cooked it for about 45 minutes.

When the pasta was ready we served it over the ravioli and sprinkled grated parmesan.

Braised Korean Beef Short Ribs... aka Our New Favorite

2010-03-06T17:33:00.000-08:00

Today we made a new discovery. A very delicious discovery. We bought beef chuck short ribs which we do not see often at the grocery store. This dish was made without following a recipe, the only important thing was to braise the ribs with liquid for a long time.

The ribs were browned in a bit of oil at the bottom of a dutch oven. This adds a lot of flavor. While the meat was browning, we made the braising liquid. To make the liquid we used soy sauce, orange juice, ginger, garlic and brown sugar. After the ribs were done browning, the liquid was poured over the meat. The lid went back on the dutch oven and then we put it in the oven for two and a half hours at 350F.

The meat ended up being super tender and the sauce became a sort of glaze. The were more than amazing.

We served them on a purée of sweet potatoes and carrots mixed with spinach and peas.

Ham Wrapped Asparagus with Spiced Baked Apples

2010-03-03T17:14:00.000-08:00

Today we had a light dinner. We wrapped some asparagus in sliced ham and roasted it with cherry tomatoes. Add the same time we baked apple slices that were tossed with curry powder, cumin and cinnamon.

The dish was very simple but all of the flavors really went well together. It was light and original.

Improvised Indian Dinner

2010-03-02T17:20:00.000-08:00

Today we decided to make an Indian dinner from leftovers. The curry in the back of the picture is some pulled pork that we cooked, shredded and froze last week. That was thawed and mixed with the rest of a jar of Tikka Masala sauce and tomato paste. This was served on a bed of spinach.

As a side dish we made chana with chick peas, green peppers, tomato and edamame. For flavor we added olive oil and spices including garam masala, ground coriander, turmeric and cumin.

Roasted cauliflower tossed with curry powder and olive oil is also one of our favourite side dishes.

Finally, as an experiment, we made samosas with wonton wrappers. For the filling we used some of the chick peas and edamame from the chana. They were then baked in the oven for a few minutes. They were a success. The samosas were crunchy but not too tough, perfect.

Trout Stuffed with Spinach and Cheese

2010-03-01T17:25:00.000-08:00

We often eat fish so adding variety is important in order not to get bored. This time we got trout and decided to stuff it with 8% cream cheese mixed with dill and green onions. At the grocery store, we asked the person at the fish counter to remove the skin from the trout. This made it a lot easier to prepare as removing skin from fish can be tricky.

First we laid out the filet and added a layer of spinach. Then we added the layer of light cream cheese mixed with dill and green onions and rolled the trout. We put the roll on a cookie sheet lined with parchment paper. In order for the roll not to come undone while it was baking we stuck a tooth pick in it.

We baked it for about 20 minutes at 385 degrees and it was perfectly cooked. The thicker your roll is, the longer you need to bake it.

The mushrooms we served with it were sautéed in rum and curry powder. The dressing served on the salad was made from olive oil, white balsamic vinegar and dried dill.

We will definitely try this again using different kinds of fish and different ingredients in the stuffing. The fact that the cream cheese is only 8% fat and only a small quantity was used, this meal was very healthy and light.

Enchiladas

2010-02-23T18:19:00.000-08:00

Instead of regular flour tortillas we used corn tortillas. They make all the difference in adding an authentic Mexican flavour. We filled them with pulled pork we slow cooked on the weekend (12 hours in the slow cooker) and served them with avocado and a salsa we made using tomatoes, mango and parsley.

Corn tortillas are much thicker than flour ones so we we heated them up in a pan in order to soften them and be able to fold them. After they were stuffed with the seasoned meat, they baked in the oven for about 15 minutes. We topped them with salsa verde to add a bit of heat.

Ground cumin added the perfect flavour to the meat and we didn't have to use a store bought packet of seasoning that usually contains a lot of salt. Each tortilla is about 70 calories so it is a relatively healthy meal depending on what you serve it with.

Rice and Beet Salad

2010-02-23T18:03:00.000-08:00

This salad was made using roasted beets and a bunch of leftovers we had in the fridge like parsley, tomatoes, orange pepper, cucumbers and dried cranberries. The rice was cooked in water and herbs. We often replace some of the water with orange juice when cooking rice. It adds flavour and colour to make it more interesting.

The beets take about 1 and a half hours to roast so we had made them the night before. They add colour and a very earthy flavour to any salad. Just make sure you wear gloves when peeling and cutting them. If not, you will have pink hands for a few days.

This salad can be made using any leftover vegetables with either rice, couscous or quinoa. We never make the same salad twice.

Roasted Vegetable Pizza

2010-02-19T18:27:00.000-08:00

People often ask me what is my favorite thing to make and eat. Tonight we made it, pizza with dough made from scratch.

This dough can be made and then baked right away but it is easier to handle if it is made in advance. This time I prepared the dough this morning and left it in the fridge during the day. I also experimented by adding some semolina flour instead of regular flour to see what happens. The result is a dough that is easier to handle but does not rise as much as with all purpose flour only. It made a very nice thin crust.

The toppings were leftover vegetables that were roasted earlier this week. We used beets, red peppers, tomatoes and spinach.

Recipe for the dough (makes 2 thin crust pizzas):

1.5 tsp Dry active yeast
1 cup Water
2,5 cups Flour (Bread flour if available)
1 tsp Salt
1 tsp Sugar
1 tsp Garlic powder (optional)
2 tbsp Dried or fresh herbs (optional)

Directions:

Mix sugar and yest in 1cup warm water, let stand for 10min.
Whisk together salt and flour in a large bowl.
Mix water/yeast mix into flour and stir until combined. The mix will be "shaggy".
Put flour on counter or cutting board and empty shaggy dough ball on it.
Knead for a few minutes until dough is a cohesive ball.
Put dough in bowl and cover. Let stand for 30 min or more.
Preheat oven to 500 F with pizza stone inside.
Stretch ball of dough into a flat circle on a pizza peel.
Layout toppings on the crust.
Slide the pizza onto the stone and bake for 15-30 minutes, until the crust is crispy and browned.

Valentine's Sushi

2010-02-14T16:08:00.000-08:00

Maki Rolls

We had never made sushi together and decided Valentine's day would be a good occasion to try it. We went to China Town yesterday and got some of the ingredients and sauces. We prepared all our ingredients in advance and chopped up cucumber, beets, avocado, carrots, smoked salmon, cream cheese, radishes and mango. We made 5 rolls with different combinations of the ingredients we had prepared as well as a spicy mayonnaise. One of the rolls had the rice on the outside and the other rolls had the rice on the inside.

The rice was easy to make but we used a little too much of it in our rolls. We will know for next time.

Smoked Salmon Tartar

As a starter we made smoked salmon tartar by combining smoked salmon, green onions, ginger, parsley, lemon juice, hot sauce and sesame oil. We scooped out the inside of a piece of cucumber and filled it with the tartar

Ginger Pork Dumplings

These were very easy to make and very healthy. In a food processor we made a mixture of cooked pork, parsley, ginger, cabbage, carrots and green onions. We scooped 1 teaspoon of the mixture per won ton wrapper and then steamed them in a bamboo steamer for 10 minutes. This mixture was very similar to the tartar but because it was chopped up in the food processor and then steamed, the taste was very different.

Valentine's Day Sushi

Although it took about one and a half hours to prepare the entire meal, this was so much better than going out to a restaurant. We have a lot of leftover ingredients so they will most likely make an appearance on our blog throughout the week.

Chocolate Drizzled Fortune Cookies

2010-02-11T18:38:00.000-08:00

Chinese New Year is on Sunday and we decided to make fortune cookies for our friends with personalized fortunes. The ingredients are very simple: egg whites, flour, sugar and vanilla extract. You simply spread the batter in small circles on a cookie sheet and bake it for 5 minutes. Then you carefully remove them using a spatula and quickly insert the fortune before folding them up.(see link to the original recipe below)

We added a special touch by drizzling 70% percent chocolate and some orange zest on them. I am sure some people will have quite a surprise when they open them up.

Original recipe:

http://www.ourbestbites.com/2010/02/fortune-cookies.html

Pork Tenderloin Nuggets

2010-02-11T17:11:00.000-08:00

Nuggets do not have to be deep fried. We like coming up with creative and healthier ways of making foods that are normally fried. We took a pork tenderloin and cut it up into nugget sized pieces. First we rolled the pieces in flour, second we dipped the pieces in a beaten egg and finally we rolled the pieces in panko. Panko is a type of bread crumb used in Japanese cuisine as a crunchy coating for fried foods. Sometimes, instead of using panko, we crush potato chips and toasted bread together. Miss Vicky chips work really well and add a lot of flavour (and calories if you add too much).We baked the nuggets in the oven for 25 minutes without turning them and broiled them for the last 3 minutes.

This way we know exactly what the nugget is made of instead of "mechanically separated" meat. I don't even know what that is, nor do I want to find out.

Quinoa and Rice Salad with Baked Tofu and Sautéd Mushrooms

2010-02-09T18:34:00.000-08:00

Quinoa is very popular at the moment. It doesn't taste like much on its own but you can add whatever you want to it, like rice. You need to rinse it very well before cooking it. If not, it will be very starchy.

In order to add flavour to the quinoa, we added oranges, pine nuts, tomatoes, cucumber, grated ginger and balsamic vinegar. We baked tofu marinated in ginger and soya sauce and served it with mushrooms sautéed with shallots and ginger.

This meal is very quick to make and very healthy. We have been trying different ways of preparing tofu and so far, ginger is our favourite. The next time we will try adding different flavours to the quinoa. Same base ingredients, different flavours.

Green Curry Tilapia with Coconut Milk

2010-02-02T17:24:00.000-08:00

This was very easy to make and you can replace any of the ingredients to create a different meal. Instead of using fish, we could have used tofu, beef, shrimp or chicken. You can also adjust the spiciness by adding as much, or little curry paste you want.

In order to reduce the number of calories in this dish, we used light coconut milk. We did not want to cut it out completely because coconut milk really adds a special flavour to any curry. We served it on a bed of spinach rather than rice, fewer carbs and healthier.

We started by cooking onions, garlic fish sauce, green curry paste and ginger. Once the onions were cooked, we added a can of coconut milk and brought it to a boil. We reduced the heat and added the cauliflower and 2 tilapia filets. Once those were cooked we added mushrooms, finely chopped mint leaves, red peppers and spinach.

This dish can be made in so many different versions. We will definitely try this again.

Ratatouille With Seared Scallops and Dill Yogurt Sauce

2010-01-27T17:08:00.000-08:00

Tonight we made a ratatouille for the first time. We roasted tomatoes with garlic in the oven for 15 minutes and then finished cooking them on the stove top and added mushrooms, diced yellow peppers, kalamata olives, rosemary, oregano, fresh basil and a splash of Vendanges Tardives which is a cross between white wine and ice wine (very sweet). We also measured large scallops in a very hot skillet and served them with a dill yogurt sauce made with plain yogurt, dried dill, curry powder and lime juice.

We used food moulds to put the sauce and zucchini together. We lined the moulds with the zucchini slices that had been pan roasted and then filled the centre with sauce. You just need to make sure the inside of the mould is oiled so that nothing will stick to it, then you gently lift it and it all stays in place. We garnished it with fresh parmesan cheese.

This took about 40 minutes to make, including the sauce. This was a very healthy and easy meal to make. We will definitely make it again.

Duck Finale - Spring Rolls

2010-01-26T18:01:00.000-08:00

We made spring rolls using the last of the duck meat. We also made a peanut sauce to accompany it. Delicious...and healthy if you don't have too much of the sauce.

The rolls were made with shredded lettuce, thinly sliced carrots, red cabbage, minced dried apricots and cranberries, mint leaves, fresh coriander, orange zest and duck meat. They are lighter than other spring rolls because we did not use any vermicelli. When making the rolls, you have to assemble them in a way that will display the prettier ingredients on the outside of the roll, just underneath the paper. The ingredients in the centre will not show. The rice paper is very thin and fragile, especially if you use the small ones so you have to be delicate when putting them together.

The peanut sauce was improvised with the help of 3 different cook books. I like to Google recipes when I am not sure but our internet connection was down so I looked through some of my books and came up with a lighter recipe using natural peanut butter, fish sauce, light soya sauce, pepper flakes, sesame oil, canola oil and milk. I used a very small quantity of the oils and used 2 % milk instead of coconut milk to reduce the number of calories and fat.

This was the finale for the duck we made on Sunday. We were able to make so many different meals with it. This is something we will surely make again.

Vietnamese Duck Pho

2010-01-25T17:29:00.001-08:00

With the stock we made yesterday with the duck carcass, we made Vietnamese soup tonight. We added fish sauce, ginger, lemongrass, red cabbage, red peppers, broccoli, bean sprouts, one small minced chili pepper and some of the leftover duck meat. We garnished it with fresh mint, basil and coriander. These soups usually have vermicelli but we avoid eating rice, pasta, bread or potatoes (except for sweet potatoes) for dinner.

There was still stock left so we froze it in an ice cube tray. This way we will be able to take a few cubes when we want to make individual soups for our weekday lunches. All we will need to do is add vegetables. We will also make Vietnamese spring rolls with the leftover duck. There are so many things you can make with just 1 duck or chicken.

Starting this blog has really made us pay attention to what we eat. Our goal is to make the healthiest meals possible but also make them visually appealing. It may seem like a lot of work to cook all these meals but in reality, it usually takes less than 30 minutes to make most of our dinners.

Photo Info

So far I have used only available light for the pictures. I seems to give the most natural feeling. The meals are set on the kitchen table and I prefer using only the kitchen counter lights for lighting. I do not use the overhead lamp that is placed directly over the kitchen table. This light is too direct and everything looks nicer with a soft light coming from an angle.

With the kitchen table light turned off, the scene is pretty dark. Since I am taking a picture of a fixed object, I use a tripod and long exposure. For the plate shots, I use the aperture setting and usually boost the level (+-) to make it look brighter.

We Are No Longer Afraid To Make Duck

2010-01-24T18:24:00.000-08:00

We decided to cook a duck today. We had never made it before because we thought it was difficult to make...wrong. We bought a whole duck and cooked it in a roasting pan just like a chicken. We first had to buy a roasting pan. Although our kitchen is very well equipped, a roasting pan was one of the few things we didn't have.

We removed the innards and stuffed the duck with orange pieces and cilantro. Once the duck was cooked, we took it apart and separated the meat. We used the breasts in our supper tonight. We made salad with a blueberry shallot compote and served the duck breast on orange slices. The only fat in this meal came from the duck so it was a very healthy meal.

We then cooked a stock with the carcass and we are making duck pho (Vietnamese duck soup) tomorrow. To make the stock we added lemongrass and mirepoix (fancy French name for a combination of onions, carrots, and celery), garlic, the duck heart and neck. We will see the results tomorrow.

Above is a picture of the really healthy meal we made with the duck breast tonight.

Roasts - Different Cuts...Different Results

2010-01-22T18:10:00.000-08:00

Although we don't often eat red meat, we recently made 2 roasts. The first one we bought was an organic leg roast from Marché Jean Talon. We didn’t have to add anything special and the flavour and texture were incredible. The second one we bought was a top sirloin roast from the "regular" grocery store and it was twice as big and about 1/3 of the price. The results were very different.

The organic roast was so flavourful and the texture was very tender. We were surprised at how easy it was to cook a really good roast. With the second roast, the flavour was very good but the texture was tougher. It was marbled (with fat) and should have been cooked in the slow cooker. Fattier cuts should be cooked longer at a lower heat.

We will definitely try both again but we won't cook them the same way. The pictures above are of the top sirloin roast that should have been slow cooked.

Recipe Finders and Leftover Ingredients

2010-01-21T19:31:00.000-08:00

When I am out of ideas but want to make something a little different, I like to see what I have in the fridge and try to come up with creative ways of cooking with leftovers. If you only buy items you like at the grocery store, then you should always be able to come up with something delicious.

I had red peppers and cauliflower left over so I decided to google recipes that contained these ingredients. This is a great way to use leftovers. There are several "recipe finders" out there and, of course. you can always google it. There are even "recipe finder" applications available on the iPod Touch. I also wanted to make ginger tofu because I tried it at a restaurant yesterday and I really liked it. I have made tofu in the past but this was different than anything I had tried before.

I found an "easy" ginger tofu recipe online that turned out to take more time than I thought but it was worth it. I often forget that anything that involves a marinade will take at least an extra 30 minutes. The hardest part about this recipe was waiting for it to be ready. We also made a stir fry with the peppers and cauliflower to accompany it.

What started out as me trying to use my leftovers, finished in something pretty awesome. We baked the tofu but not as long as the recipe suggested and served it with the stir fry. I am becoming more and more comfortable with the idea of improvising when using a recipe but I still get nervous that it won't turn out perfect.

We both loved it and will definitely try incorporate more tofu in our diet. There are so many possibilities.